Brothy White Beans with Parmesan & Lemon
Creamy, brothy white beans simmered until tender in savory chicken stock with herbs, shallot, olive oil and parmesan rind. Finish them off with a squeeze of fresh lemon, cracked black pepper and grated parmesan cheese. These beans are cozy, comforting and oh so easy to make!
Servings: 4
Calories: 412kcal
Ingredients
- 3 tbsp olive oil
- 2 large shallots thinly sliced
- 3 cloves garlic thinly sliced
- 3 sprigs thyme
- 1 c dried white beans like: navy beans, cannellini beans, “great northern” beans or lima beans soaked overnight and strained
- 6 c chicken stock preferably homemade
- 1 hunk parmesan rind about 3 inches
- salt and pepper
For Serving:
- 4 thick slices of toasted bread
- parmesan cheese
- lemon slices
- 1/4 c minced parsley optional
Instructions
- In a large pot or cast iron dutch oven, saute the shallot, garlic, and thyme in olive oil over medium/low heat until translucent and aromatic.
- Next, add in the soaked white beans, chicken stock, and parmesan rind. Bring to a low simmer, and cover. Simmer the beans, for 1 1/2 to 2 hrs until they are tender and creamy.
- Remove and discard the rind and any thyme stems, taste and season with salt. Ladle the beans and broth into bowls. Top with freshly cracked black pepper, a drizzle of olive oil and a squeeze of lemon. Serve with a thick slice of toasted bread and freshly grated parmesan!
Notes
How to Soak Dried Beans:
Dried beans need to be soaked before cooking to pre-soften them. Soaking helps them cook faster and more evenly, and it can also make them easier to digest. To do this, place the dried beans in a bowl and cover with cold water. Put the bowl in the refrigerator to soak for at least 6 hours or up to 24.
Nutrition
Calories: 412kcal | Carbohydrates: 49g | Protein: 22g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 11mg | Sodium: 526mg | Potassium: 1377mg | Fiber: 9g | Sugar: 8g | Vitamin A: 53IU | Vitamin C: 18mg | Calcium: 151mg | Iron: 7mg